Why You’ll Love This Recipe
- Moist and tender crumb thanks to sour cream.
- A sweet, spiced walnut filling swirled through the cake.
- Simple ingredients, classic flavors.
- Perfect for serving with coffee or tea.
- Great for gatherings or weekend breakfasts.
Ingredients
Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Walnut Filling:
- ½ cup chopped walnuts
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan. - Make the Batter:
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract. - Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture until just combined. - Prepare Filling:
Mix walnuts, brown sugar, and cinnamon in a small bowl. - Assemble Cake:
Spoon half the batter into the prepared pan. Evenly sprinkle the cinnamon-walnut filling over the batter. Add the remaining batter and smooth the top. - Bake:
Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean. - Cool & Serve:
Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar if desired.
Servings and Timing
- Servings: 10–12
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: About 1 hour 10 minutes
Tips
- Use fresh baking powder and soda for best rise.
- Don’t overmix batter to keep the cake tender.
- Toast walnuts lightly for extra flavor.
Storage
Store in an airtight container at room temperature for up to 3 days.
Conclusion
This Sour Cream Coffee Cake is a delightful treat with a perfect balance of moist cake and crunchy cinnamon-walnut filling. Easy to make and wonderfully comforting, it’s sure to become a favorite for breakfasts and gatherings alike.
Print
Sour Cream Coffee Cake
- Total Time: About 1 hour 10 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
Sour Cream Coffee Cake is a moist, tender cake with a rich cinnamon-walnut filling, perfect for breakfast, brunch, or an afternoon treat.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped walnuts
⅓ cup brown sugar
1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan.
- Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients until just combined.
- Mix walnuts, brown sugar, and cinnamon in a small bowl.
- Spoon half the batter into the pan. Evenly sprinkle cinnamon-walnut filling over batter. Add remaining batter and smooth top.
- Bake for 45–55 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes, then invert onto wire rack to cool completely. Dust with powdered sugar if desired.
Notes
Use fresh baking powder and soda for best rise.
Don’t overmix batter to keep cake tender.
Toast walnuts lightly for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
